Chocolate-Banana Empanadas Recipe - Cooking Index
Chocolate-Banana Empanadas Recipe - Cooking Index
| 4 | Ripe bananas (large) | |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Cinnamon |
| 4 oz | 113g | Semisweet chocolate - broken in chunks |
| Confectioners' sugar - for dusting | ||
| Empanada Dough | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1 cup | 237ml | Masa harina |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - melted, cooled |
| 1 cup | 198g / 7oz | Egg - beaten with (large) |
| 1 tablespoon | 15ml | Water - for egg wash |
| Butter - for greasing pans |
Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth -- you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners' sugar and serve hot.
Empanada Dough: In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in half so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other half.
Spoon a generous tablespoon of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
This recipe yields 20 empanadas.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D15) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.